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It’s that time again! November Oktoberfest, our annual (and purposely belated) tribute to the epic 16-day festival that has been held every year in the motherland since 1810.

The first year we hosted this party I was much more strict about the food being only traditional dishes, but I love that the menu has evolved to incorporate many Wisconsin delicacies like deviled eggs and beer cheese dip.

Although I still get the urge to make schnitzel and potato salad, years past have proven that items that require a knife and fork tend to be difficult. With our tiny apartment and lack of seating it is much easier to graze.

The brewmaster himself.

Confirming that I am my mother’s daughter I always experience a moment of panic that we won’t have enough food…but of course, that wasn’t the case.

Here’s what we served this year:

Appetizers

A Selection of Sausages – we included a beer sausage from our local meat market in the mix